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“In 'Cat Cora's Classics with a Twist'”
1hr 50mins

Ingredients Nutrition


  1. Preheat oven to 350°.
  2. Prick each potato several times with a fork and wrap each one in foil.
  3. Bake for 1 hour or until the potatoes give slightly when you touch them.
  4. Let them cool in the foil while you prepare the pan.
  5. With your fingers, coat a 13 x 9 inch baking pan (Pyrex) with vegetable oil.
  6. Remove the foil from the potatoes and , when they are cool enough to handle, peel and cut into 1/2-inch thick slices.
  7. Layer the slices in the pan.
  8. Mix the butter, chile powder, brown sugar, ginger, orange and lime juices, rum, and allspice in a small bowl until smooth.
  9. Drizzle the mixture over the potatoes.
  10. Cover the dish with a sheet of foil and bake for 15-20 minutes, until they are barely tender.
  11. Remove the foil and bake for an additional 10-15 minutes, until the topping just begins to crisp; serve hot or warm.

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